Prep 8 hrs 30 mins
Cook 20 mins
These are a great way to use fresh raspberries. Prep time includes refrigeration/freezing time (8 hours). Cooking time incudes processing time. (Recipe source: Bon Appetit (July 1984)
- 1 1⁄2 cups sugar
- 1 cup water
- 1 quart fresh raspberry
- 2 teaspoons lemon juice
- 1 quart whipping cream, scalded
- raspberries or mint leaf (to garnish)
- Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
- Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
- Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
- Process mixture in ice cream maker according to manufacture's directions.
- Freeze ice cream in a covered container until firm (1-2 hours).
- For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
- To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.
This came out so nice and creamy and the raspberry flavor was to die for. After the ice cream maker had finished making the ice cream I put the finish product in a container and into the freezer to get harder. The one thing I did not like to do was to strain the raspberry mixture. BUT IT IS A MUST, as I could not believe all the seeds in the strainer. I will use my Kitchenaid mixer with its strainer attachment in the first part of step 2 so I don't have to bother with the manual straining. Someone told me that true ice cream has no eggs in it. I do not know if that is correct or not. I guess I have never made true ice cream then as I've always add eggs. Thank you for a wonderful recipe, Ellie. Made for Zaar Tag 2006